@lewishasman: I made 70k in a month, i was broke in 2 weeks. That was when I realized earning money and keeping money are 2 different skills. Just re-read Rich Dad Poor Dad and these 3 lessons called me out. What book rewired how you think about money? #kenyantiktok #moneytokke #richdadpoordad #PersonalFinance #20sfinance

Lewis Hasman

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Friday 16 October 2026 09:37:24 GMT

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Comments

Emmanuel ☀️ :

You should consider low risk investments such as MMF, Special funds and NSE stocks

2026-10-16 10:35:15

7

Ivy😘 :

I think you should try to learn on saving and maybe try mmf

2026-10-16 09:59:30

16

skivasi :

Read The reachest Man in Babylon

2026-10-16 13:21:25

2

Laura :

The pyschology of money is also a good read. It teaches a lot about money and how we think about it. One lesson I like from it , is that money gives us the freedom to take our time, explore opportunities and make decisions without worrying about our finances .

2026-10-16 11:29:36

0

tashley._🖤 :

Eh Lewis abeg😭involve us

2026-10-16 10:18:57

1

JALOZ KAY| Reality :

sharp bro💯

2026-10-16 09:42:28

2

kemmy :

2026-10-16 13:12:46

0

Tracha :

Hi Lewis, I started a personal money journey and I want to make my first million in the next 9Months(Before I turn 25). I’m starting a business next month alongside my 9-5. I have read Rich dad Poor dad about 3times. Additionally , I have been following Susan Wanjiku on YouTube. You will learn so much about money management from her. Side note: Money is a behaviorally acquired asset !

2026-10-16 10:20:33

7

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How to Make Sticky Toffee Pudding 🇬🇧🍨 FULL RECIPE BELOW ⬇️ (feeds 6 people) INGREDIENTS: Pudding ⬇️ 225g pitted dates (~250g unpitted) 1 + 3/4 cups AP flour 1/2 cup boiling water 2 teabags earl grey 1/2 cup milk, at room temperature 2/3 cup + 1 tbsp unsalted butter, softened 2/3 cup brown sugar 2 eggs, at room temperature 2 tbsp molasses 2 tsp vanilla extract 1 tsp baking soda 1.5 tsp baking powder 1 tsp fine salt Toffee Sauce ⬇️ 1 cup brown sugar 1 cup heavy cream 1/2 cup unsalted butter 2 tsp molasses To Finish ⬇️ Flaky salt (to taste) 1 pint vanilla ice cream INSTRUCTIONS: 1. Pre-heat your oven to 350 degrees Fahrenheit. 2. Bring your water to a boil. If you’d like to try some date-earl gray tea as well, add an extra cup of boiling water (it was actually quite delicious!) 3. Remove the pits from your dates if you haven’t already. Roughly chop your dates, and add them to a heat-proof container. Pour the boiling water over your dates, and add your tea bags. Let the tea steep for 5 minutes, then remove your tea bags. Remove your tea to drink if you added some extra, leaving only a 1/2 cup of hot water to submerge the dates. Add your 1 tbsp of baking soda, and mix it in with the dates (the mixture should start to foam). Let sit for another 5 minutes. 4. While still warm, blend your date mixture with an immersion blender, and set aside to cool to room temperature. In a large mixing bowl, add 2/3 cup of softened butter. Mix with a hand mixer until the butter is smooth & spread around the bottom of the bowl. Add your brown sugar, and mix once more until the butter & sugar are homogeneous, and have increased in volume (~2 minutes). Each time you mix in a new ingredient, be sure to scrape down the sides of the bowl. One at a time, add your eggs and mix them in on low speed (don’t mix too aggressively!) Wait until the first egg is well incorporated before adding the second one. Add your milk, molasses, and vanilla extract to the bowl, and mix once more to combine. 5. Next, grab a spatula and fold in your date purée. Quickly whisk your baking powder & salt into your flour in a separate bowl. Once incorporated, start adding your flour, about 1/2 cup at a time, using a strainer to sift the flour into the bowl (this will remove any clumps). Ensure each 1/2 cup of flour is well incorporated before adding the next. 6. Grease 6 4.5oz ramekins with your remaining tbsp of softened butter, ensuring they are very well coated. You do not want your STPs to stick to the ramekins! Evenly divide the batter between the ramekins, ensuring you leave at least 1cm of space below the rim (because the puddings will rise quite a bit when baking). 7. Bake the ramekins for 20-30 minutes, or until a cake tester/toothpick comes out *slightly* moist when inserted in the middle of the pudding (not gooey with batter, but not dry either). 8. While the puddings are baking, make your sauce. Add your butter, cream, brown sugar and molasses to a pot, and bring to a simmer over medium heat. Once at a boil, turn the heat down to low, and cook down your sauce until it has thickened & darkened in colour. You will know it’s done when the bubbles on the surface of the sauce are very small (because most of the moisture has already boiled away). Remove your sauce from the burner, but keep in a warm place. RECIPE CONTINUES IN THE COMMENTS ⬇️ #stp #stickytoffeepudding #dessert #homecooking #Recipe

How to Make Sticky Toffee Pudding 🇬🇧🍨 FULL RECIPE BELOW ⬇️ (feeds 6 people) INGREDIENTS: Pudding ⬇️ 225g pitted dates (~250g unpitted) 1 + 3/4 cups AP flour 1/2 cup boiling water 2 teabags earl grey 1/2 cup milk, at room temperature 2/3 cup + 1 tbsp unsalted butter, softened 2/3 cup brown sugar 2 eggs, at room temperature 2 tbsp molasses 2 tsp vanilla extract 1 tsp baking soda 1.5 tsp baking powder 1 tsp fine salt Toffee Sauce ⬇️ 1 cup brown sugar 1 cup heavy cream 1/2 cup unsalted butter 2 tsp molasses To Finish ⬇️ Flaky salt (to taste) 1 pint vanilla ice cream INSTRUCTIONS: 1. Pre-heat your oven to 350 degrees Fahrenheit. 2. Bring your water to a boil. If you’d like to try some date-earl gray tea as well, add an extra cup of boiling water (it was actually quite delicious!) 3. Remove the pits from your dates if you haven’t already. Roughly chop your dates, and add them to a heat-proof container. Pour the boiling water over your dates, and add your tea bags. Let the tea steep for 5 minutes, then remove your tea bags. Remove your tea to drink if you added some extra, leaving only a 1/2 cup of hot water to submerge the dates. Add your 1 tbsp of baking soda, and mix it in with the dates (the mixture should start to foam). Let sit for another 5 minutes. 4. While still warm, blend your date mixture with an immersion blender, and set aside to cool to room temperature. In a large mixing bowl, add 2/3 cup of softened butter. Mix with a hand mixer until the butter is smooth & spread around the bottom of the bowl. Add your brown sugar, and mix once more until the butter & sugar are homogeneous, and have increased in volume (~2 minutes). Each time you mix in a new ingredient, be sure to scrape down the sides of the bowl. One at a time, add your eggs and mix them in on low speed (don’t mix too aggressively!) Wait until the first egg is well incorporated before adding the second one. Add your milk, molasses, and vanilla extract to the bowl, and mix once more to combine. 5. Next, grab a spatula and fold in your date purée. Quickly whisk your baking powder & salt into your flour in a separate bowl. Once incorporated, start adding your flour, about 1/2 cup at a time, using a strainer to sift the flour into the bowl (this will remove any clumps). Ensure each 1/2 cup of flour is well incorporated before adding the next. 6. Grease 6 4.5oz ramekins with your remaining tbsp of softened butter, ensuring they are very well coated. You do not want your STPs to stick to the ramekins! Evenly divide the batter between the ramekins, ensuring you leave at least 1cm of space below the rim (because the puddings will rise quite a bit when baking). 7. Bake the ramekins for 20-30 minutes, or until a cake tester/toothpick comes out *slightly* moist when inserted in the middle of the pudding (not gooey with batter, but not dry either). 8. While the puddings are baking, make your sauce. Add your butter, cream, brown sugar and molasses to a pot, and bring to a simmer over medium heat. Once at a boil, turn the heat down to low, and cook down your sauce until it has thickened & darkened in colour. You will know it’s done when the bubbles on the surface of the sauce are very small (because most of the moisture has already boiled away). Remove your sauce from the burner, but keep in a warm place. RECIPE CONTINUES IN THE COMMENTS ⬇️ #stp #stickytoffeepudding #dessert #homecooking #Recipe

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